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I firmly believe that January still deserves a delightful dessert. In a period often characterised by grey skies, a small indulgence can lift spirits. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container as a ready-made textured garnish another time.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

First, place the gelatine sheets in a ramekin of cold water. Allow them to soak for roughly 5 mins, until softened. Then, drain them and gently squeeze out the extra water. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Spoon the blend into four small glasses and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then crumble it up into irregular pieces.

Next, cook the bananas: place in a pot, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they are tender and the syrup thickens slightly syrupy. Take off the stove and let it cool a bit.

Finally, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.